International dishesFried DishesUnited Statesabout 40 minutes
These peanut cheese sticks pull into long strings, wrapped in a crust that crackles from the crushed peanuts. Frying is the tricky part, because the cheese escapes if the coating has not set.
Once coated, the sticks go into the fridge to firm up, and only then does the crust hold tight in hot oil. Roasted peanuts crushed into the panko are what make the coating crackle.
This batch weighs about 830g, at roughly 353 calories per 100g.
Method
Cut 200g cheese into sticks 5cm long and 1cm wide.
Beat 2 chicken eggs with 50g all purpose flour, season with 1 teaspoon seasoning powder and leave for 5 minutes for the batter to swell.
Crush 100g roasted peanuts and mix them with 200g panko breadcrumbs.
Make the strawberry sauce: cook 50g strawberries with 1 teaspoon kOBE Monk Fruit Blend and a little water until they break down completely, then cool. Mix 4 tablespoons Lean Mayo with 1 tablespoon of the strawberry mixture.
Roll the cheese sticks first in the remaining 50g flour, then the egg batter, then the peanut and panko mixture, and chill them.
Heat the oil and fry the cheese sticks over high heat until evenly golden, then lift out and drain.
Arrange on a plate, garnish with strawberries and parsley, and serve with the strawberry sauce.
Tips
Once coated, the cheese sticks should firm up in the fridge before they go into the oil.
Resting the egg and flour batter for 5 minutes makes the crust lighter and crisper.
High heat and quick work matter here, since a long fry lets the cheese run into the pan.
Let the cooked strawberries cool completely before they meet the Lean Mayo, since warm fruit splits the sauce.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.